Country Sourdough Loaf
$8Three-day fermented, blistered crust, custardy open crumb. Milled-that-week flour from Ellery Farms.
Our story
A small kitchen, a stubborn starter, and one very early alarm
Nora Whitfield started selling loaves out of her home kitchen in 2016 with a rye starter she named Marigold. Nine years later Marigold is still alive, still temperamental, and still the base of nearly everything we bake.
We mill-order flour from Ellery Farms twenty minutes north, buy fruit from whoever has the best of it that week, and make everything by hand each morning — because that's the only way it tastes like this.
Real butter, always
No shortening, no shortcuts. European butter in every lamination.
No preservatives
Everything is sold the day it's baked, or donated that evening.
Baked before sunrise
Ovens on at 3:15am so the first loaf hits the shelf at 6:30.
